The event is hosted by William Grant with paired courses and will feature 14, 15, and 21-year-old expressions from Balvenie and Glenfiddich.
First Course – Charcuterie Plate
Baked Brie with Suite Forest Berry Jam, Roasted Garlic Boursin Cheese, Smoked Gouda Wedges with Honey Dijon Sauce, Aged Wisconsin Cheddar Coins with Cayenne Dusted Apples, Calabrese Made With Red Chili Pepper.
Second Course – Bacon Wrapped Shrimp
Jumbo shrimp wrapped in smoked bacon and stuffed with a chili pickled jalapeno and harvest pepper cheese. Served with a roasted garlic baja citrus butter sauce.
Third Course – Champagne Poached Pear Salad
Freshly sliced pears poached in bubbly and cracked clove sugar to extenuate the natural sweetness. Layered on a bed of heritage blend of greens and topped with peppercorn dusted feta cheese, sun-dried cranberries, and a mix of chopped nuts. Served with pear and forest berry vinaigrette.
Fourth Course – Entree Course
A Gorgonzola cheese and candied bacon stuffed filet tenderloin seared for a perfect crust. Filet is paired with a lobster tail topped with Boston style seafood stuffing and roasted garlic chive butter. Served with grilled prosciutto-wrapped asparagus spears and horseradish and chardonnay basted onion mashed potatoes.
Fifth Course – Strawberry Trio
Our signature fired strawberry with a suite berry compote, white chocolate dipped strawberry, and a Chambord and blueberry cheesecake stuffed strawberry.
Call (309) 683-3399